The BEST Philly Cheesesteak Casserole Recipe
Transforming your favorite Philly cheesesteak sandwiches into an easy dinner idea with this low-carb Philly Cheesesteak Casserole Recipe! Ready in under 30 minutes, this is the perfect meal for busy weeknights but also makes a great meal prep option. This recipe is gluten-free and comes with a dairy-free option!
Servings: 5 servings
Ingredients
- 2 pounds rib eye skirt, flank, or flat iron steak, very thinly sliced
- 2 medium onions thinly sliced
- 1 medium green bell pepper thinly sliced
- 1 medium red bell pepper thinly sliced
- 8 oz mushrooms, sliced
- 3 cloves garlic minced
- 1.5 cups shredded mozzarella cheese or dairy-free cheese of choice
- 1 tbsp olive oil or avocado oil
- Salt and pepper to taste
- 2 tbsp Worcestershire sauce ensure gluten-free and low-carb
- Fresh parsley for garnish
- Green onions for garnish
Mac's Awesome Sauce
- 1 cup mayo or Greek yogurt if not dairy-free
- 2 tbsp finely chopped onions
- 2 tsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Prep the Ingredients: Slice the steak, onions, bell peppers, and mushrooms. Mince the garlic. Set the mozzarella cheese and green onions aside for later.
- Cook the Steak: Heat a large skillet over medium-high heat and add 1 tbsp of olive or avocado oil. Once the oil is hot, add the thinly sliced steak in a single layer. Cook for 2-3 minutes per side, until browned. Season with salt and pepper to taste, then remove the steak from the skillet and set it aside.
- Sauté the Vegetables: In the same skillet, add the sliced onions, green and red bell peppers, mushrooms, and minced garlic. Sauté the vegetables for 5-7 minutes, or until they are tender and slightly caramelized.
- Combine and Season: Return the cooked steak to the skillet with the vegetables.Add the Worcestershire sauce and stir everything together to combine. Cook for another 2-3 minutes to allow the flavors to meld together.
- Add the Cheese: Sprinkle the shredded mozzarella cheese evenly over the top of the steak and vegetable mixture. Reduce the heat to low, cover the skillet, and cook until the cheese is melted and bubbly.
- Make Sauce: To a small bowl add all the sauce ingredients and mix until combined.
- Garnish and Serve: Once the cheese is melted, remove the skillet from heat. Drizzle with the awesome sauce and garnish with freshly chopped parsley and green onions. Serve the skillet casserole hot, either on its own or with a side of your choice.
Notes
Recipe Variations
- Dairy-Free: You can make this recipe with vegan cheese and vegan mayo to keep it completely dairy free.
- Cheese: I used shredded mozzarella, but you could also use provolone cheese slices or shredded cheddar cheese.
- Veggies: I made this recipe with the classic bell peppers, onions, and mushrooms, but feel free to substitute a different color bell pepper, omit the mushrooms, etc. Make this casserole your own!
- Meat Mixture: I made this with thin slices of steak, but you can substitute ground beef or ground turkey instead.
Nutrition
Calories: 587kcal | Carbohydrates: 13g | Protein: 51g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 140mg | Sodium: 449mg | Potassium: 899mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1122IU | Vitamin C: 56mg | Calcium: 265mg | Iron: 4mg